In a saucepan, combine the oats, almond milk and cinnamon. Bring to a boil, then cook over low heat for 5 minutes, stirring constantly. Add the sliced ​​banana before serving.

Ingredients:
1 packet of fresh lasagna sheets
1 butternut squash of 1.8 kg
750 g of button mushrooms
200 g of ricotta
1 large onion
20 cl of liquid cream
50 g of grated parmesan
1 egg
2 balls of mozzarella
2 sprigs of thyme
Fresh parsley or coriander (according to your taste)
Olive oil Salt
, pepper

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